Roasted Acorn Squash Salad
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Course
Main Course, Salad
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Cuisine
International
Roasted Acorn Squash Salad
Description
The Roasted Acorn Squash Salad highlights roasted acorn squash and red onion as its base, which are prepared slowly until tender and slightly caramelized. These vegetables are combined with quinoa for a hearty grain component, while fresh pomegranate seeds add a refreshing burst of acidity and sweetness. Crumbled queso fresco introduces a mild, creamy note that contrasts nicely with the other ingredients.
The dressing, made from lemon juice, olive oil, honey, and fresh lemon thyme, lightly coats the salad, enhancing the natural flavors and adding a herbal brightness. Toasted pumpkin seeds sprinkled on top contribute a nutty crunch, balancing the softer textures throughout.
This salad can be served as a vegetarian main or accompaniment. Its blend of textures and flavors makes it a versatile option for seasonal meals, offering both nutritious grains and flavorful roasted vegetables. The preparation involves roasting and simple assembly, making it accessible for home cooks.
Ingredients
- 1 acorn squash whole
- 1/2 red onion
- 1 pomegranate whole
- 1 cup quinoa or 2 cups of cooked quinoa, dry
- 2 Tbsp lemon juice
- 1 tsp lemon thyme leaves fresh
- 2 Tbsp olive oil
- 1 Tbsp honey
- salt to taste
- black pepper to taste
- 1 cup queso fresco crumbled
- 1/2 cup pumpkin seeds toasted
Instructions
- Preheat oven to 375F
- Wrap the onion in foil.
- Wash, then cut the squash in half. Clean it up by removing the seeds, then slice.
- Drizzle them with olive oil, season with salt and pepper and spread them on a baking sheet.
- Put the squash and the onion wrapped in foin in the oven to bake. Bake the squash for about 25 mins, then flip each slice over and bake on the other side for 15-20 minutes. When the squash is cooked, also remove the onion.
- While the veggies are roasting, cook the quinoa according to the instructions on the package.
- Meanwhile, deseed the pomegranate, and set aside.
- Then, make the dressing: Add the lemon juice, olive oil, honey, thyme and salt and pepper to a medium bowl. Whisk everything and set aside.
- When the veggies are roasted, slice the onions, and cut the squash in cubes.
- Then, add the cooked (and cooled) quinoa to a large bowl. To that, add the roasted veggies, the pomegranate seeds, some more thyme, and half of the cheese.
- Season with the honey dressing and give it a little toss.
- Serve and top with more cheese and the toasted pumpkin seeds.
Bom Apetite!
User Reviews
Overall Rating
5
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